Christmas is the time of year when we gather with family and friends to catch up with our loved ones and share a great meal together. The time-honored tradition of a roasted turkey is usually the center piece of the meal. Here at Americana Grills we have a tradition of smoking our turkey.

The difference between a roasted turkey and smoked turkey is the flavor. Smoking the turkey allows for a more flavorful and tender bird. The smoked infuses the turkey with an amazing flavor profile while maintaining the tenderness due to longer cooking times. The key to smoking a turkey is low and slow equals tender and juicy.

Some general turkey prep for the best smoked turkey is you must start with the brine. Brining is the best way to ensure a tender turkey. The seasoning is the fun part because you can season to your tastes and create whatever flavor profile that fits you and your family. The smoke will help enhance whatever seasoning or dry rubs you use.

The general rule of thumb is that the turkey should smoke until the juices run clear and the temperature reads 160 degrees Fahrenheit. Smoking a turkey is easier and more forgiving then you’d think.

Let’s Get Started:

Smoked Turkey Recipe

Prep Time: 10 Minutes

Cook time: 6 Hours

INGREDIENTS

1 recipe turkey brine optional, if you choose to brine your turkey, you can skip the chicken broth basting

12 lb whole turkey giblets and neck removed

1/2 cup BBQ rub

1 onion quartered

1 lemon quartered

4 sprigs fresh herbs such as thyme, rosemary or parsley

3 cups chicken broth

fresh herbs for garnish

cooking spray

INSTRUCTIONS

Preheat the smoker to 250 degrees F. Load the smoker with apple wood.

Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.

Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together.

Sprinkle the BBQ rub all over the surface of the turkey.

Place the turkey in the smoker. Cook for 6-7 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Refill the wood chips as needed.

If the turkey starts to get too dark, cover it with foil.

Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.

The Smoker:

Americana 4-in-1 Dual Fuel Smoker and Grill. This multi-functional smoker doubles as an electric or charcoal Lock ‘N Go grill. A 5.5 quart water pan ensures that your smoked meat is tender and juicy. Smoke tender and flavorful food to perfection in your own backyard with this versatile and easy-to-use smoker.

Americana 4-in-1 Dual Fuel Smoker and Grill